I’ve been fascinated with gluten-free bread recipes because they attempt to do what shouldn’t be possible: create a network of pliable solids that can expand and trap gas released by yeast, giving you a leavened bread without gluten. It’s also invariably a good-for-you loaf, with a rich variety of grains. Shauna Ahern, aka gluten-free girl, author of her the eponymous book and recently Gluten Free Girl and the Chef with husband Daniel, is among the best and has developed this seriously good gluten-free loaf for my bread-baking month. (There will be one more bread baking post; I know, it’s February, but who cares. Bread is Life. Remember these awesome rolls.) Celiac is a very real intolerance to the main proteins in flour (and soy sauce and many many other things, see frank conversation with Carol Read On »

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